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Finally, vegan waffles that everybody enjoys! Made with oats, soy milk, and agave nectar, these waffles are a delight in the morning.
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This 5-ingredient piadina is a flatbread traditionally stuffed with cured meat and soft cheese in the Emilia-Romagna region of Italy.
Ingredients: flour, salt, water, lard
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Rich yeast dough filled with cinnamon-sugar, pecans, and currants creates a pastry that looks like a schnecken, or snail.
cooking.nytimes.com
This recipe doesn’t take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter At the end, you’ll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed.
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This pumpkin swirl cheesecake recipes is the perfect combination of pumpkin pie and cheesecake with a gingersnap cookie crust.
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Get Mexican Lasagna Recipe from Food Network
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Get Umbulata Recipe from Food Network
cooking.nytimes.com
Monkey bread is a hybrid of several classic treats: sticky buns, cinnamon rolls and a Hungarian coffee cake called aranygaluska Since it bakes up high in a Bundt pan, the presentation is pretty spectacular You can slice it, but it's more fun to just put it on the table, sit down and join your brunch guests in pulling off one little dough ball after another.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Deep fried and savory, these delicious little sausage sauerkraut balls are the perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!!
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Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
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Basil, marjoram, thyme, and red wine flavor this tender pot roast.